Strawberry Pudding Crescent Rolls - Rogale

Polish Rogale are traditional crescent-shaped pastries made from yeast dough. They are typically filled with a sweet mixture of ground poppy seeds, almonds, sugar, and sometimes raisins or dried fruit. In my version, they're filled with homemade pudding (budyń) and fresh strawberries. After shaping, they are baked until golden brown and often dusted with powdered sugar for a delightful finish.

Strawberry season is coming to an end in Taiwan, but we were lucky enough to snag one last batch before they disappear from the markets. With these fresh strawberries in hand, I decided to whip up something sweet and delightful: Rogale - Polish yeast crescent rolls filled with Polish pudding (budyń) and strawberries. While these treats may take some time and effort to make, the end result is undeniably delicious. Trust me, every moment spent in the kitchen is worth it for these heavenly pastries.

Ingredients:

For the Dough:

- 260g all-purpose flour

- 50g sugar

- 120ml warm milk

- 7g dried yeast

- 1 egg

- 45ml oil

For the Pudding:

- 220ml milk

- 20g corn starch

- 20g sugar

- 1 egg

Additional:

- 200g strawberries

- Milk or egg wash for brushing

Instructions:

1. Prepare the Dough:

   - In a large mixing bowl, sift the flour and add the sugar, yeast, warm milk, egg, and oil.

   - Knead the ingredients together until you form an elastic dough.

   - Place the dough in a greased bowl, cover it, and let it rise for about an hour or until doubled in size.

2. Make the Pudding:

   - In a saucepan, combine the milk, corn starch, sugar, and egg for the pudding.

   - Cook the mixture over low heat, stirring constantly until it thickens into a pudding-like consistency.

   - Once thickened, pour the pudding into a bowl, cover it with plastic wrap directly touching the surface of the pudding to prevent a skin from forming, and let it cool down.

   - Wash strawberries, remove leaves, cut to desired size.

3. Assemble the Rolls:

   - After the dough has risen, divide it into 4 equal portions and shape each into a ball.

   - Roll out each ball into a round shape and then divide it into triangles.

   - Spoon some of the cooled pudding onto each triangle of dough, then add sliced strawberries.

   - Starting from the wider edge, roll each triangle into a spiral.

4. Bake the Rolls:

   - Place the rolls on a baking tray lined with parchment paper, leaving some space between each roll.

   - Cover the rolls with a clean kitchen towel and let them rise for another 30 minutes.

   - Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit).

   - Once the rolls have risen, brush the tops with milk or egg wash for a shiny finish.

   - Bake the rolls in the preheated oven for about 25 minutes, or until they are golden brown and cooked through.

5. Serve:

   - Once baked, allow the rolls to cool slightly before serving.

   - Enjoy your delicious homemade Strawberry Pudding Rolls as a delightful treat for breakfast, brunch, or dessert!